Physical and Oxidative Stability of Cod Liver Oil-in-Water Emulsions Stabilized with Whey Protein/K-Carrageenan Complexes

被引：2

作者：

Ballard, Andrew ^{[1
]}

Khouryieh, Hanna ^{[2
]}

Williams, Kevin ^{[1
]}

机构：

[1] Western Kentucky Univ, Dept Chem, Bowling Green, KY 42101 USA

[2] Western Kentucky Univ, Sch Engn & Appl Sci, Food Proc & Technol, Bowling Green, KY 42101 USA

来源：

ACS FOOD SCIENCE & TECHNOLOGY | 2023年 / 3卷 / 02期

关键词：

emulsions; kappa-carrageenan; whey protein isolate; omega-3 fatty acids; lipid oxidation; PHASE BETA-LACTOGLOBULIN; KAPPA-CARRAGEENAN; PHYSICOCHEMICAL PROPERTIES; INTERFACIAL COMPOSITIONS; MILK-PROTEINS; POLYSACCHARIDES; MIXTURES; XANTHAN; IMPACT; IOTA;

D O I：

10.1021/acsfoodscitech.2c00355

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The stability of cod liver oil-in-water emulsions containing whey protein isolate (WPI) and kappa-carrageenan (kappa-car) complexes was investigated as a function of pH (3-7). The droplet electrical charge decreased as the kappa-car concentration increased at pH 3, 4, 5, and 6. The average droplet sizes at pH 3 and 4 for all kappa-car concentrations (0.05, 0.1, 0.2, or 0.4 wt %) were significantly (p < 0.05) larger than at pH 6 and 7. The viscosity of the emulsions at pH 3, 4, and 5 was significantly higher than the viscosity at pH 6 and 7. The viscosity of the emulsions increased as the kappa-car concentration increased from 0.05 to 0.4 wt % at pH 3, 4, and 5. The concentrations of lipid hydroperoxides and TBARS in emulsions were decreased by the addition of kappa-car (>= 0.1 wt %). The results suggest that WPI-kappa-car complexes could be used to improve the physicochemical stability of emulsions containing hydrophilic bioactive compounds.

引用

页码：326 / 339

页数：14

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